Salted Caramel Apple Pie Cheesecake Recipe
This Salted Caramel Apple Pie Cheesecake is a decadent dessert combining creamy cheesecake with a spiced apple topping and rich salted caramel sauce. Featuring a graham cracker crust and a smooth cream cheese filling, this recipe brings together classic flavors of apple pie and cheesecake for a satisfying treat perfect for any occasion.
- Prep Time: 20 minutes
- Cook Time: 1 hour 15 minutes
- Total Time: 5 hours 35 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
Crust
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
Cheesecake Filling
- 24 ounces cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
Apple Topping
- 3 medium apples, peeled and diced
- 2 tablespoons unsalted butter
- 2 tablespoons brown sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
Salted Caramel Sauce
- 1 cup granulated sugar
- 6 tablespoons unsalted butter, cubed
- 1/2 cup heavy cream
- 1 teaspoon sea salt
Instructions
- Preheat and Prepare Crust: Preheat the oven to 325°F (163°C) and grease a 9-inch springform pan. In a bowl, combine the graham cracker crumbs, 1/4 cup granulated sugar, and melted butter. Press this mixture firmly into the bottom of the springform pan to create the crust, then bake it for 10 minutes to set.
- Make the Cheesecake Filling: Beat the softened cream cheese until smooth and creamy. Gradually add 1 cup granulated sugar and the eggs one at a time, mixing well after each addition. Stir in vanilla extract and sour cream until fully incorporated to create a smooth batter.
- Assemble and Bake Cheesecake: Pour the cream cheese filling over the pre-baked crust in the springform pan. Place the pan in a water bath (a larger baking dish filled halfway with hot water) and bake for about 55 to 65 minutes, or until the center is slightly jiggly but mostly set.
- Cool Cheesecake: After baking, turn off the oven and leave the cheesecake inside with the door slightly ajar to cool gradually for about an hour. Then refrigerate it for at least four hours or preferably overnight to fully set and chill.
- Prepare Apple Topping: In a skillet, melt 2 tablespoons unsalted butter over medium heat. Add diced apples, brown sugar, ground cinnamon, and ground nutmeg. Cook until the apples are soft and caramelized, about 8-10 minutes. Remove from heat and let cool.
- Make Salted Caramel Sauce: In a saucepan over medium heat, melt 1 cup granulated sugar, stirring frequently until it turns an amber color. Carefully add the cubed butter while whisking continuously. Slowly pour in the heavy cream while whisking to combine. Remove from heat and stir in the sea salt. Let the sauce cool slightly.
- Assemble and Serve: Once the cheesecake is fully chilled, spread the cooled apple topping evenly over it. Drizzle the salted caramel sauce generously on top before serving for a luscious finish.
Notes
- Make sure the cream cheese is softened to room temperature to avoid lumps in the filling.
- Use a water bath to prevent cracking and ensure even baking of the cheesecake.
- Peeling and dicing apples uniformly helps them cook evenly in the topping.
- Let the caramel sauce cool slightly before drizzling so it thickens but remains pourable.
- Refrigerate leftover cheesecake tightly covered to keep it fresh for up to 3 days.
Keywords: salted caramel cheesecake, apple pie cheesecake, graham cracker crust cheesecake, caramel apple dessert
